Kobe’s Pristine Steak Wows Diners

August 6, 2011

Story By: Dining Out Team |

Dining out with friends and family should be as entertaining as it is delicious. For a combination of both, Kobe Japanese Steakhouse and Sushi Bar offers a colorful Japanese teppanyaki experience for small gatherings or large parties any day of the week. At Kobe Steakhouse, the knife-wielding teppanyaki chefs slice and prepare your meal with delight and witty personality.

A true taste of Kobe Steakhouse’s authenticity is its Ribeye Steak ($33.95), which was previously on the menu and has been brought back recently after many requests and questions by the restaurant’s loyal guests.

“We reintroduced the Ribeye Steak this past Father’s Day to see how it would do as a special,” says general manager Roy Nakamura. “It did really well, we were surprised how well, actually, because it wasn’t on the menu.”

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Kobe Steakhouse’s Ribeye Steak is a 10-ounce premium cut beef. It is served as a full meal, complete with soup, shrimp appetizer, Japanese pickled vegetables and tappen-grilled vegetables.

For Nakamura, what makes the Ribeye Steak spectacular is the marbling of the meat. To those who may not know much about marbling, it essentially is the amount of fat left on the steak before preparation. The Ribeye Steak at Kobe Japanese Steakhouse and Sushi Bar leaves a balanced marbling which after flame preparation leaves the 10-ounce cut tender and flavorful.

“Next to the filet, the ribeye is my favorite cut of steak because of the marbling,” Nakamura adds. “It is just great.”